WO2011040185A1 - 肌あれ軽減経口組成物 - Google Patents
肌あれ軽減経口組成物 Download PDFInfo
- Publication number
- WO2011040185A1 WO2011040185A1 PCT/JP2010/065198 JP2010065198W WO2011040185A1 WO 2011040185 A1 WO2011040185 A1 WO 2011040185A1 JP 2010065198 W JP2010065198 W JP 2010065198W WO 2011040185 A1 WO2011040185 A1 WO 2011040185A1
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- WO
- WIPO (PCT)
- Prior art keywords
- glutamic acid
- skin
- composition
- oral composition
- skin roughness
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
- A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/40—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing nitrogen
- A61K8/44—Aminocarboxylic acids or derivatives thereof, e.g. aminocarboxylic acids containing sulfur; Salts; Esters or N-acylated derivatives thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0012—Galenical forms characterised by the site of application
- A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/007—Preparations for dry skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/92—Oral administration
Definitions
- the present invention relates to a dry skin alleviation oral composition and a dry skin preventive oral composition comprising one or more compounds selected from the group consisting of D-glutamic acid and derivatives and / or salts thereof, It relates to a method for reducing skin roughness and a method for preventing skin roughness, comprising the step of administering a compound.
- TEWL transdermal water transpiration
- compositions for reducing and / or preventing skin irritation have the effect of externally applying to the skin to help moisturize the skin, and do not inhibit the reduction of the barrier function of the skin by oral administration.
- the present invention provides an oral composition for reducing skin irritation comprising one or more compounds selected from the group consisting of D-glutamic acid and derivatives and / or salts thereof.
- the present invention provides an oral composition for preventing skin irritation comprising one or more compounds selected from the group consisting of D-glutamic acid and derivatives and / or salts thereof.
- the present invention provides a pharmaceutical composition comprising the rough skin reducing oral composition or the rough skin preventing oral composition of the present invention.
- the present invention provides a food composition comprising the rough skin reducing oral composition or the rough skin preventing oral composition of the present invention.
- the present invention relates to skin irritation, comprising the step of administering an oral composition for reducing skin irritation comprising one or more compounds selected from the group consisting of D-glutamic acid and derivatives and / or salts thereof.
- an oral composition for reducing skin irritation comprising one or more compounds selected from the group consisting of D-glutamic acid and derivatives and / or salts thereof.
- the present invention relates to skin irritation, comprising the step of administering an oral composition for preventing skin irritation comprising one or more compounds selected from the group consisting of D-glutamic acid and derivatives and / or salts thereof. Provide a way to prevent.
- the skin roughness reducing oral composition and / or skin roughness preventing oral composition may be a pharmaceutical composition.
- the skin roughness reducing oral composition and / or skin roughness preventing oral composition may be a food composition.
- skin roughness is a kind of skin trouble, and refers to a state in which the texture defined by dryness of skin surface, skin grooves and skin hills is disturbed. On the skin surface where the skin has become rough, scales are generated due to the disturbance of texture, and the irregularities are optically irregular, and the disturbance can be recognized visually.
- the “skin barrier function” refers to a function that keeps the skin in a normal state and that prevents foreign matter from entering the body and losing moisture from the body.
- the “salt” of D-glutamic acid refers to any salt including a metal salt, an amine salt, and the like, provided that the skin roughening effect of D-glutamic acid is not impaired.
- the metal salt may include an alkali metal salt, an alkaline earth metal salt, and the like.
- the amine salt may include a triethylamine salt, a benzylamine salt, or the like.
- the “derivative” of D-glutamic acid means that the D-glutamic acid molecule is either an amino group, a carboxyl group or a side chain on the condition that it does not impair the skin roughness improving effect of D-glutamic acid. It is the one that is covalently bonded to that atomic group.
- Any of the atomic groups includes a protecting group such as an N-phenylacetyl group or a 4,4′-dimethoxytrityl (DMT) group, and a biopolymer such as a protein, peptide, sugar, lipid, nucleic acid, or the like.
- Synthetic polymers such as polystyrene, polyethylene, polyvinyl, and polyester, and functional groups such as ester groups, but are not limited thereto.
- the ester group may include, for example, methyl ester, ethyl ester, other aliphatic esters, or aromatic esters.
- Amino acids have L-isomers and D-isomers as optical isomers, but natural proteins are L-amino acids with peptide bonds, and only L-amino acids are used with the exception of bacterial cell walls. Therefore, it has been considered that mammals including humans have only L-amino acids and use only L-amino acids.
- D-amino acids are used as a starting material for antibiotics produced by bacteria, and when L-amino acids and D-amino acid mixtures obtained in equal amounts when amino acids are chemically synthesized are L-
- L-amino acids and D-amino acid mixtures obtained in equal amounts when amino acids are chemically synthesized are L-
- D-amino acid is used as it is as a DL-amino acid mixture in order to save the cost of fractionating only amino acids.
- only D-amino acids are used industrially as a substance having physiological activity.
- D-Serine and D-aspartic acid are relatively researched due to the high proportion of D-form.
- D-serine is localized in the cerebrum and hippocampus and has been shown to be a regulator of NMDA receptors in the brain.
- D-aspartic acid is found to be localized in the testis and pineal gland and has been shown to be involved in the regulation of hormone secretion (Japanese Patent Laid-Open No. 2005-3558).
- Japanese Patent Laid-Open No. 2005-3558 Japanese Patent Laid-Open No. 2005-3558
- the effect of D-glutamic acid on reducing skin roughness has not been clarified.
- the skin roughness-reducing effect of D-glutamic acid shown in the following examples has not been known so far. Therefore, the oral composition of the present invention containing D-glutamic acid is a novel invention.
- the D-glutamic acid of the present invention has an effect of reducing skin roughness with an oral composition having an aqueous solution concentration of 1 to 10 mM, as shown in the following examples. Therefore, the amount of D-glutamic acid contained in the oral skin roughness improving composition and food composition of the present invention may be any content, provided that D-glutamic acid is delivered to living skin tissue. .
- the content of D-glutamic acid may be in the range of 0.00001 wt% to 100 wt%.
- the content of D-glutamic acid is preferably 0.00002 wt% to 80 wt%, and most preferably 0.0002 wt% to 60 wt%.
- the lower limit of the daily intake of D-glutamic acid contained in the composition of the present invention may be 0.01 ng per kg body weight, preferably 0.1 ng, more preferably 1 ng.
- the pharmaceutical composition of the present invention does not impair the skin alleviation effect of D-glutamic acid in addition to D-glutamic acid, a salt of D-glutamic acid and / or a derivative capable of releasing D-glutamic acid by a drug metabolizing enzyme or the like in vivo.
- it may further contain one or more pharmaceutically acceptable additives.
- the additives include diluents and swelling agents, binders and adhesives, lubricants, glidants, plasticizers, disintegrants, carrier solvents, buffering agents, colorants, fragrances, Includes, but is not limited to, sweeteners, preservatives and stabilizers, adsorbents, and other pharmaceutical additives known to those skilled in the art.
- the food composition of the present invention does not impair the effect of improving skin roughness of D-glutamic acid in addition to D-glutamic acid, a salt of D-glutamic acid and / or a derivative capable of releasing D-glutamic acid by a drug metabolizing enzyme or the like in vivo.
- it may contain a seasoning, a coloring agent, a preservative and other ingredients acceptable as food.
- the food composition of the present invention is used in conventional food compositions such as candy, cookies, miso, French dressing, mayonnaise, French bread, soy sauce, yogurt, sprinkle, seasoning / natto sauce, natto, moromi black vinegar, etc. Any material can be used, and the present invention is not limited to the above examples.
- mouth The graph which shows the effect of 28-day oral administration of D-glutamic acid with respect to the skin barrier function of a SDS processing mouse
- SDS treatment a non-woven fabric soaked with 10% SDS solution was brought into contact with one side of the back of an anesthetized mouse for 5 minutes.
- SDS treatment There are cases where the number of times of SDS processing is within a range of 2 to 5 times until skin roughening occurs.
- the SDS treatment on the 10th and 11th day from the start of administration of D-glutamic acid is referred to as the first and second SDS treatment, respectively.
- SDS treated site the site subjected to SDS treatment
- SDS non-treated site the opposite site not subjected to SDS treatment
- transdermal moisture transpiration To quantify skin roughness, transdermal moisture immediately before the first SDS treatment (before SDS treatment) and 2 hours after the first and second SDS treatment.
- the amount of transpiration was determined using a moisture transpiration measuring device (Tewometer TM-300, manufactured by Curage + Khazaka) according to the manufacturer's instructions.
- the measured value obtained by subtracting the transdermal moisture transpiration amount of the SDS non-treated site from the transdermal moisture transpiration amount of the SDS treated site was defined as “TEWL ⁇ value”.
- FIG. 1 shows the experimental results of examining the effect of 11-day oral administration of D-glutamic acid on SDS treatment in mice.
- the error bar for each experimental condition indicates the standard deviation of the measured value of the experimental result repeated 7 to 8 times under the same condition.
- An asterisk (*) indicates that p is less than 5% by Dunnett test.
- the TEWL ⁇ value immediately before the first SDS treatment is 0.7 g / m 2 / h in the negative control, and 0.4 g / m 2 / h in the 1 mM D-glutamic acid administration, With administration of 10 mM D-glutamic acid, the concentration was 0.1 g / m 2 / h.
- the TEWL ⁇ value 2 hours after the first SDS treatment (first treatment) is 2.2 g / m 2 / h for the negative control and 1.5 g / m 2 / h for the administration of 1 mM D-glutamic acid. It was 1.2 g / m 2 / h after administration of 10 mM D-glutamic acid.
- TEWL ⁇ value after 2 hours (second round SDS treatment) in the second round of SDS process a negative control was 7.0 g / m 2 / h, in 1mM of D- glutamate administration 3.2 g / m 2 / h, and 3.8 g / m 2 / h when administered with 10 mM D-glutamic acid.
- the administration of 1 mM and 10 mM D-glutamic acid was significantly different from the negative control. From the above results, it was shown that, when the SDS treatment was repeated, skin roughness occurred in the mouse, but it was possible to prevent and / or reduce skin roughness by prior administration of D-glutamic acid.
- FIG. 2 shows the experimental results of examining the effect of 28-day oral administration of D-glutamic acid on SDS treatment in mice.
- the error bar for each experimental condition indicates the standard deviation of the measured value of the experimental result repeated five times under the same condition.
- An asterisk (*) indicates that p is less than 5% by Dunnett test.
- TEWL ⁇ value of 2 hours after the second round of SDS treatment (second time SDS treatment)
- a negative control was 2.4 g / m 2 / h
- L-glutamic acid administration was 1.1 g / m 2 / h
- D-glutamine administration was 3.3 g / m 2 / h
- L-glutamine administration was 2.3 g / m 2 / h. It was.
- An example of blending vinegar is shown below. These formulation examples are listed for the purpose of illustration and are not intended to limit the technical scope of the present invention.
- Formulation Example 1 (tablet) (Composition) Formulation amount (mg / tablet) D-glutamic acid 360.5 Lactose 102.4 Carboxymethylcellulose calcium 29.9 Hydroxypropylcellulose 6.8 Magnesium stearate 5.2 Crystalline cellulose 10.2 515.0
- Formulation Example 2 (tablet) (Composition) Formulation amount (mg / tablet) Sucrose ester 70 Crystalline cellulose 74 Methylcellulose 36 Glycerin 25 D-glutamate Na 475 N-acetylglucosamine 200 Hyaluronic acid 150 Vitamin E 30 Vitamin B6 20 Vitamin B2 10 ⁇ -Lipoic acid 20 Coenzyme Q10 40 Ceramide (konjac extract) 50 L-proline 300 1500
- Formulation Example 3 (soft capsule) (Composition) Blending amount (mg / 1 capsule) Edible soybean oil 530 Eucommia extract 50 Carrot extract 50 D-glutamate Na 100 Royal Jelly 50 Maca 30 GABA 30 Beeslow 60 Gelatin 375 Glycerin 120 Glycerin fatty acid ester 105 1500
- Formulation Example 4 (soft capsule) (Composition) Blending amount (mg / 1 capsule) Brown rice germ oil 659 D-glutamate Na 500 Resveratrol 1 Lotus germ extract 100 Elastin 180 DNA 30 Folic acid 30 1500
- Formulation Example 5 (granule) (Composition) Blending amount (mg / pack) D-glutamate Na 400 Vitamin C 100 Soy isoflavone 250 Reduced lactose 300 Soybean oligosaccharide 36 Erythritol 36 Dextrin 30 Fragrance 24 Citric acid 24 1200
- Formulation Example 6 (Drink) (Composition) Compounding amount (in g / 60 mL) Eucommia extract 1.6 Carrot extract 1.6 D-glutamic acid 0.3 Reduced maltose starch syrup 28 Erythritol 8 Citric acid 2 Fragrance 1.3 N-acetylglucosamine 1 Hyaluronic acid Na 0.5 Vitamin E 0.3 Vitamin B6 0.2 Vitamin B2 0.1 ⁇ -Lipoic acid 0.2 Coenzyme Q10 1.2 Ceramide (konjac extract) 0.4 L-proline 2 Purified water residue 60
- Formulation Example 8 (Cookie) (Composition) Compounding amount (% by weight) Soft flour 45.0 Butter 17.5 Granulated sugar 20.0 D-glutamate Na 4.0 Egg 12.5 Fragrance 1.0 100.0
- rice bran that produces a large amount of D-glutamic acid may be used.
- it can be selected by quantifying D-glutamic acid by the method described in JP-A-2008-185558. Further, D-glutamic acid or a salt thereof may be added to commercially available miso.
- Formulation Example 10 (French dressing) (Composition) Blending amount (g) Salad oil 27.7 Vinegar 30.0 Sodium chloride 0.9 D-glutamic acid 0.4 Pepper 1.0 60.0
- Formulation Example 11 (mayonnaise) (Composition) Blending amount (g) Salad oil 134.5 Vinegar 5 Sodium chloride 0.9 D-glutamic acid 0.5 Yolk 18 Sugar 0.2 Pepper 0.9 160.0
- Formulation Example 12 (French bread) (Composition) Blending amount (g) Powerful powder 140 Soft flour 60 Sodium chloride 3 Sugar 6 D-glutamate Na 2 Dry yeast 4 Lukewarm water 128 343
- Production method of Formulation Example 12 (French bread) Pre-fermented with 1 g of sugar and dry yeast in lukewarm water. Put flour, soft flour, sodium chloride, 5 g sugar and Na-D-glutamate into a bowl and place the pre-fermented yeast in it. After kneading sufficiently, it is made into a sphere and subjected to primary fermentation at 30 ° C. The dough is kneaded again, rested, shaped into a suitable shape, and finally fermented using an electronic fermenter. Bake in a 220 ° C oven for 30 minutes.
- Formulation Example 13 (Soy Sauce) Production Method Add D-glutamate Na to commercially available soy sauce and stir well. Further, instead of adding D-glutamic acid or a salt thereof, soy sauce may be brewed using koji that produces a large amount of D-glutamic acid. In order to obtain the seed pod, it can be selected by quantifying D-glutamic acid by the method described in JP-A-2008-185558.
- Formulation Example 14 (yogurt) (Composition) Blending amount (g) Milk 897 L. Bulgaricus 50 S. Thermophilus 50 D-glutamate Na 3 1000
- Production method of Formulation Example 14 Fermentation is performed at 40 ° C to 45 ° C.
- Other commercially available inoculum may be used, and sodium D-glutamate may be added to commercially available yogurt.
- a bacterium that produces a large amount of D-glutamic acid may be used instead of adding D-glutamic acid or a salt thereof. In order to obtain the bacterium, it can be selected by quantifying D-glutamic acid by the method described in JP-A-2008-185558.
- Formulation Example 15 (sprinkle) (Composition) Blending amount (g) D-glutamate Na 50 Paste 15 L-glutamic acid Na 10 Sodium chloride 2 Roasted sesame 10 Crusher Clause 10 Sugar 1 Soy sauce 2 100
- Formulation Example 16 (Seasoning and natto sauce) (Composition) Blending amount (g) Commercial natto sauce 9.96 D-glutamate Na 0.04 10
- natto may be made using a bacterium that produces a large amount of D-glutamic acid. In order to obtain the bacterium, it can be selected by quantifying D-glutamic acid by the method described in JP-A-2008-185558.
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Abstract
Description
方法
実験動物
マウスはHR-1ヘアレスマウス(オス、7週齢、株式会社星野試験動物飼育所)が実験に供された。各実験条件ごとに7~8匹のマウスが用いられた。
肌あれに対するアミノ酸の効果を調べるために、1mM又は10mMのD-グルタミン酸が給水投与された。D-グルタミン酸を含まない飲用水が陰性対照として用いられた。
D-グルタミン酸の投与開始10日目及び11日目に、10% SDS溶液をしみ込ませた不織布を麻酔下のマウスの背部の片側に5分間接触させた(以下、「SDS処理」という。)。SDS処理回数は肌あれを起こすまで2~5回の範囲内で実施される場合がある。本実施例では、D-グルタミン酸の投与開始10日目及び11日目のSDS処理を、それぞれ、第1回目及び第2回目のSDS処理という。また、以下の経皮水分蒸散量の測定において、SDS処理を施した部位を「SDS処理部位」、SDS処理を施していない反対側部位を「SDS非処理部位」という。
肌あれ状態を定量するために、第1回目のSDS処理の直前(SDS処理前)と、第1回目及び第2回目のSDS処理の2時間後とにおいて経皮水分蒸散量を水分蒸散量測定装置(Tewameter TM-300、Courage+Khazaka社製)を用いて、製造者の指示書に従って決定した。ここで、SDS処理部位の経皮水分蒸散量からSDS非処理部位の経皮水分蒸散量を差し引いた測定値を「TEWLΔ値」とした。
図1にマウスでのSDS処理に対するD-グルタミン酸の11日間経口投与の効果を調べた実験結果を示す。各実験条件の誤差棒は同一条件で7~8回繰り返した実験結果の測定値の標準偏差を示す。また、アステリスク(*)はDunnett検定でpが5%未満であることを示す。
方法
アミノ酸の投与、肌あれ実験及び経皮水分蒸散量の定量は、すなわち、前記HR-1ヘアレスマウスを用いて実施例1と同様に行われた。アミノ酸は、10mMのL-又はD-グルタミン酸か、L-又はD-グルタミンかが用いられた。アミノ酸を含まない飲用水が陰性対照として用いられた。SDS処理は前記アミノ酸の投与開始27日目及び28日目に行われた。本実施例では、前記アミノ酸の投与開始27日目及び28日目のSDS処理を、それぞれ、第1回目及び第2回目のSDS処理という。経皮水分蒸散量の定量は、第2回目のSDS処理の2時間後に行われた。
図2にマウスでのSDS処理に対するD-グルタミン酸の28日間経口投与の効果を調べた実験結果を示す。各実験条件の誤差棒は同一条件で5回繰り返した実験結果の測定値の標準偏差を示す。また、アステリスク(*)はDunnett検定でpが5%未満であることを示す。
(組成物) 配合量(mg/1錠中)
D-グルタミン酸 360.5
乳糖 102.4
カルボキシメチルセルロースカルシウム 29.9
ヒドロキシプロピルセルロース 6.8
ステアリン酸マグネシウム 5.2
結晶セルロース 10.2
515.0
(組成物) 配合量(mg/1錠中)
ショ糖エステル 70
結晶セルロース 74
メチルセルロース 36
グリセリン 25
D-グルタミン酸Na 475
N-アセチルグルコサミン 200
ヒアルロン酸 150
ビタミンE 30
ビタミンB6 20
ビタミンB2 10
α-リポ酸 20
コエンザイムQ10 40
セラミド(コンニャク抽出物) 50
L-プロリン 300
1500
(組成物) 配合量(mg/1カプセル中)
食用大豆油 530
トチュウエキス 50
ニンジンエキス 50
D-グルタミン酸Na 100
ローヤルゼリー 50
マカ 30
GABA 30
ミツロウ 60
ゼラチン 375
グリセリン 120
グリセリン脂肪酸エステル 105
1500
(組成物) 配合量(mg/1カプセル中)
玄米胚芽油 659
D-グルタミン酸Na 500
レスベラトロール 1
ハス胚芽エキス 100
エラスチン 180
DNA 30
葉酸 30
1500
(組成物) 配合量(mg/1包中)
D-グルタミン酸Na 400
ビタミンC 100
大豆イソフラボン 250
還元乳糖 300
大豆オリゴ糖 36
エリスリトール 36
デキストリン 30
香料 24
クエン酸 24
1200
(組成物) 配合量(g/60mL中)
トチュウエキス 1.6
ニンジンエキス 1.6
D-グルタミン酸 0.3
還元麦芽糖水飴 28
エリスリトール 8
クエン酸 2
香料 1.3
N-アセチルグルコサミン 1
ヒアルロン酸Na 0.5
ビタミンE 0.3
ビタミンB6 0.2
ビタミンB2 0.1
α-リポ酸 0.2
コエンザイムQ10 1.2
セラミド(コンニャク抽出物) 0.4
L-プロリン 2
精製水 残余
60
(組成物) 配合量(重量%)
砂糖 50
水飴 48
D-グルタミン酸 1
香料 1
100
(組成物) 配合量(重量%)
薄力粉 45.0
バター 17.5
グラニュー糖 20.0
D-グルタミン酸Na 4.0
卵 12.5
香料 1.0
100.0
バターを撹拌しながらグラニュー糖を徐々に添加し、卵、D-グルタミン酸Na及び香料を添加して撹拌した。十分に混合した後、均一に振るった薄力粉を加えて低速で撹拌し、塊状で冷蔵庫で寝かせた。その後、成型し170°C15分間焼成しクッキーとした。
(組成物) 配合量(g)
大豆 1000
米麹 1000
塩 420
D-グルタミン酸 158
水 残余
4000
米こうじと塩とをよく混ぜ合わせる。洗浄した大豆を3倍量の水に一晩つけた後に水を切り、新しい水を加えながら煮込み、ざるにあける。煮汁(種水)を集め、D-グルタミン酸を10%w/vとなるように溶解する。煮あがった豆を直ちにすりつぶし、塩を混ぜた米麹を加えて、上記のD-グルタミン酸を溶解した種水を足しながら粘土程の固さになるまでむらなく混ぜ合わせる。団子状に丸めたものを桶に隙間のない様に隅々まで、しっかりと詰め込み、表面を平らにしてラップで覆い密封する。3箇月後に容器を移し変え、表面を平らにしてラップで覆う。なお、D-グルタミン酸を種水に加える代わりに、D-グルタミン酸を多く産生する米麹を用いてもよい。当該米麹を得るには、特開2008-185558に記載の方法でD-グルタミン酸を定量することにより選抜することができる。また、市販の味噌にD-グルタミン酸またはその塩を加えてもよい。
(組成物) 配合量(g)
サラダ油 27.7
酢 30.0
塩化ナトリウム 0.9
D-グルタミン酸 0.4
胡椒 1.0
60.0
酢に塩化ナトリウム及びD-グルタミン酸を加えた後に、よく攪拌して溶解する。サラダ油を加えて、よく攪拌し胡椒を加える。
(組成物) 配合量(g)
サラダ油 134.5
酢 5
塩化ナトリウム 0.9
D-グルタミン酸 0.5
卵黄 18
砂糖 0.2
胡椒 0.9
160.0
卵黄(室温)に酢、塩化ナトリウム、D-グルタミン酸及び胡椒を加えて、泡立て器で十分に攪拌する。サラダ油を少しずつ加えながら攪拌を継続してエマルジョンにする。最後に砂糖を加えて攪拌する。
(組成物) 配合量(g)
強力粉 140
薄力粉 60
塩化ナトリウム 3
砂糖 6
D-グルタミン酸Na 2
ドライイースト 4
ぬるま湯 128
343
ぬるま湯に砂糖1g及びドライイーストを入れて予備発酵させる。強力粉、薄力粉、塩化ナトリウム、砂糖5g及びD-グルタミン酸Naをボウルに入れ、その中に予備発酵させたイーストを入れる。十分捏ねた後に球状にして30°Cで一次発酵させる。生地を再度捏ねてから休ませた後に適当な形に整形して電子発酵機を用いて最終発酵させる。クープを入れて220°Cのオーブンで30分間焼く。
(組成物) 配合量(g)
市販の醤油 997
D-グルタミン酸Na 3
1000
市販の醤油にD-グルタミン酸Naを加えてよく攪拌する。また、D-グルタミン酸やその塩を加える代わりに、D-グルタミン酸を多く産生する麹を用いて醤油を醸造してもよい。当該種麹を得るには、特開2008-185558に記載の方法でD-グルタミン酸を定量することにより選抜することができる。
(組成物) 配合量(g)
牛乳 897
L.ブルガリカス菌 50
S.サーモフィルス菌 50
D-グルタミン酸Na 3
1000
40°C~45°Cで発酵させる。他の市販の種菌を用いてもよく、市販のヨーグルトにD-グルタミン酸Naを加えてもよい。また、D-グルタミン酸やその塩を加える代わりに、D-グルタミン酸を多く産生する菌を用いてもよい。当該菌を得るには、特開2008-185558に記載の方法でD-グルタミン酸を定量することにより選抜することができる。
(組成物) 配合量(g)
D-グルタミン酸Na 50
のり 15
L-グルタミン酸Na 10
塩化ナトリウム 2
煎りごま 10
さば削り節 10
砂糖 1
醤油 2
100
(組成物) 配合量(g)
市販の納豆のたれ 9.96
D-グルタミン酸Na 0.04
10
(組成物) 配合量(g)
市販の納豆 19.9
D-グルタミン酸Na 0.1
20
D-グルタミン酸又はその塩を加える代わりに、D-グルタミン酸を多く産生する菌を用いて納豆を作ってもよい。当該菌を得るには、特開2008-185558に記載の方法でD-グルタミン酸を定量することにより選抜することができる。
(組成物) 配合量(g)
市販のもろみ黒酢 998
D-グルタミン酸 2
1000
D-グルタミン酸又はその塩を加える代わりに、D-グルタミン酸を多く産生する菌を用いて酢、黒酢、もろみを作ってもよい。当該菌を得るには、特開2008-185558に記載の方法でD-グルタミン酸を定量することにより選抜することができる。
Claims (4)
- D-グルタミン酸と、その誘導体及び/又は塩とからなる群から選択される1種類又は2種類以上の化合物を含むことを特徴とする、肌あれ軽減経口組成物。
- D-グルタミン酸と、その誘導体及び/又は塩とからなる群から選択される1種類又は2種類以上の化合物を含むことを特徴とする、肌あれ予防経口組成物。
- 請求項1又は2の経口組成物を含むことを特徴とする、医薬品組成物。
- 請求項1又は2の経口組成物を含むことを特徴とする、食品組成物。
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CN201080043067.3A CN102686224B (zh) | 2009-09-30 | 2010-09-06 | 减轻皮肤粗糙的口服组合物 |
JP2011534160A JP5636370B2 (ja) | 2009-09-30 | 2010-09-06 | 肌あれ軽減経口組成物 |
EP10820305.0A EP2484357A4 (en) | 2009-09-30 | 2010-09-06 | ORAL ADMINISTRATIVE COMPOSITION FOR REDUCED SKIN AXIS |
US13/261,200 US20120165408A1 (en) | 2009-09-30 | 2010-09-06 | Oral composition for alleviating rough skin |
TW099131491A TWI461219B (zh) | 2009-09-30 | 2010-09-16 | Reduces the rough composition of the skin |
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US (1) | US20120165408A1 (ja) |
EP (1) | EP2484357A4 (ja) |
JP (1) | JP5636370B2 (ja) |
KR (1) | KR20120080164A (ja) |
CN (1) | CN102686224B (ja) |
TW (1) | TWI461219B (ja) |
WO (1) | WO2011040185A1 (ja) |
Cited By (3)
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JP2014207891A (ja) * | 2013-03-26 | 2014-11-06 | 福山黒酢株式会社 | 食酢、及び、食酢の製造方法 |
WO2018174286A1 (ja) | 2017-03-24 | 2018-09-27 | 味の素株式会社 | 角層機能改善剤 |
JP7467138B2 (ja) | 2020-01-30 | 2024-04-15 | 株式会社 資生堂 | 腸管バリア改善剤 |
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JP2001354582A (ja) * | 2000-06-16 | 2001-12-25 | Md Japan Kk | プロテアーゼ阻害剤 |
JP2008285472A (ja) * | 2007-04-16 | 2008-11-27 | Sapporo Breweries Ltd | 細胞外マトリックス分解酵素阻害剤 |
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US5091171B2 (en) * | 1986-12-23 | 1997-07-15 | Tristrata Inc | Amphoteric compositions and polymeric forms of alpha hydroxyacids and their therapeutic use |
TWI291871B (en) * | 2000-11-01 | 2008-01-01 | Cognition Pharmaceuticals Llc | Pharmaceutical compositions and use of amphetamine compounds for improving memory and learning |
JP3439199B2 (ja) * | 2001-05-07 | 2003-08-25 | 憲司 中村 | 保湿組成物 |
WO2002096360A2 (en) * | 2001-05-25 | 2002-12-05 | Ceremedix, Inc. | Single amino acid based compounds for counteracting effects of reactive oxygen species and free radicals |
JP4291967B2 (ja) * | 2001-11-08 | 2009-07-08 | 雪印乳業株式会社 | 皮膚コラーゲン産生促進剤 |
JP2005041861A (ja) * | 2003-07-09 | 2005-02-17 | Takeda Chem Ind Ltd | 皮膚角層水分量低下抑制剤 |
JP4838537B2 (ja) * | 2005-05-25 | 2011-12-14 | 株式会社 資生堂 | 不全角化抑制剤、毛穴縮小剤又は肌荒れ防止・改善剤及び皮膚外用組成物 |
KR100628413B1 (ko) * | 2005-12-29 | 2006-09-26 | 주식회사 바이오리더스 | 폴리감마글루탐산―비타민c 복합체를 함유하는 콜라게나제저해제 및 그 용도 |
JP5374058B2 (ja) * | 2008-03-12 | 2013-12-25 | 株式会社 資生堂 | グルタミン酸誘導体、不全角化抑制剤、毛穴縮小剤、肌荒れ防止・改善剤及び皮膚外用組成物 |
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2010
- 2010-09-06 EP EP10820305.0A patent/EP2484357A4/en not_active Withdrawn
- 2010-09-06 JP JP2011534160A patent/JP5636370B2/ja active Active
- 2010-09-06 US US13/261,200 patent/US20120165408A1/en not_active Abandoned
- 2010-09-06 CN CN201080043067.3A patent/CN102686224B/zh not_active Expired - Fee Related
- 2010-09-06 KR KR1020127005294A patent/KR20120080164A/ko active Search and Examination
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JP2001354582A (ja) * | 2000-06-16 | 2001-12-25 | Md Japan Kk | プロテアーゼ阻害剤 |
JP2008285472A (ja) * | 2007-04-16 | 2008-11-27 | Sapporo Breweries Ltd | 細胞外マトリックス分解酵素阻害剤 |
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Cited By (3)
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JP2014207891A (ja) * | 2013-03-26 | 2014-11-06 | 福山黒酢株式会社 | 食酢、及び、食酢の製造方法 |
WO2018174286A1 (ja) | 2017-03-24 | 2018-09-27 | 味の素株式会社 | 角層機能改善剤 |
JP7467138B2 (ja) | 2020-01-30 | 2024-04-15 | 株式会社 資生堂 | 腸管バリア改善剤 |
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JPWO2011040185A1 (ja) | 2013-02-28 |
TWI461219B (zh) | 2014-11-21 |
JP5636370B2 (ja) | 2014-12-03 |
EP2484357A4 (en) | 2013-11-20 |
US20120165408A1 (en) | 2012-06-28 |
CN102686224A (zh) | 2012-09-19 |
TW201117831A (en) | 2011-06-01 |
CN102686224B (zh) | 2014-07-16 |
KR20120080164A (ko) | 2012-07-16 |
EP2484357A1 (en) | 2012-08-08 |
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